Make this easy version of Wonton Noodle Soup at home. In about 45 minutes, you can be sipping a hearty, comforting soup that’s better than the Chinese take-out version.
Need a cure for your cold, but it’s chilly outside so you dread driving to get Chinese take-out? I have got a solution for you: Cheater’s Wonton Noodle Soup, on the table within the hour.
This soup is a wonderful way to welcome the chilly weather and definitely comforting and satisfying. Feel free to use chicken, ground turkey as substitutes for shrimps filling. This recipe is simple and not traditional like the Chinese version because I cheated and use store-bought chicken stock, but don’t worry, it’ll taste just as delicious and satisfying.
I hope you love this recipe as it’s simple and easy, plus it’s also freezer-friendly!!
Last minute cravings of Chinese take-out? No problem, I got you’ve covered with this wonton noodles soup.
Don’t put too much filling, one tablespoon is ideal so it’s easier to seal the wonton wrappers.
Seal the edges with egg yolk (or water) to prevent the filling from falling out.
Use less sodium chicken broth so it’s easier when it comes to seasoning your broth.
If you love this soup, be sure to check out other Noodles recipes we have this month for you:
Easy Wonton Noodle Soup
Easy wonton noodle soup with savory shrimp fillings and egg noodles. This version is simple, easy and healthy. Skip the take out and make this at home.
For the filling:
- 0.5 lb shrimp
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 tablespoon chopped green onion
- 15 square wonton wrappers
- 1 egg yolk (beaten)
For the broth:
- 1 can less sodium chicken broth (48 oz)
- 2 cloves garlic
- 1 thumbsize ginger (sliced)
- 1 teaspoon fish sauce (more to taste)
- 1 tablespoon chicken powder
- 2 small bunch bok choy
- 0.8 oz Chinese egg noodles
- 1 green onion (chopped)
- garlic chili oil
- sesame oil for preparing the egg noodles
Quick broth: Place chicken broth, garlic cloves and ginger in a stock pot. Bring it to a boil, season with fish sauce and chicken powder. Then simmer for about 10 minutes.
Make the filling: In a bowl of a food processor, place shrimps, garlic powder, salt, black pepper and sesame oil. Pulse 5,6 times until the mixture forms a paste. Transfer to a bowl and mix with some chopped green onion.
Wrap the wontons: Place about 1 tablespoon of filling in the center of the wrapper. Brush the edges of the wrapper with some egg yolk. Place the wonton facing you like a diamond shape. Take the bottom and fold it over until it reaches the top. Press the edges together, making sure you seal it completely. It should look like a triangle. Continue until all fillings are used up.
Boil the wontons: bring a pot of water to boil. Once boil, add in 1 tablespoon of sesame oil. Drop about 4 to 5 wontons at a time to the boiling water. Cook for about 4 minutes. Wontons are cooked when they started floating on top. Continue until all wontons are done. Transfer to a plate.
Boil the egg noodles according to package instruction. Drain well, drizzle some sesame oil to prevent the noodles from sticking.
To serve: Place some eggs noodles, a few of the shrimp wontons. Serve over bokchoy with garlic chilli oil and garnish with green onions. Enjoy!